Blueberry French Toast Casserole Recipe

This Blueberry French Toast Casserole uses frozen berries, a staple in my house during the non-Summer months. Pair that with a sweet and creamy egg mixture and firm bread cubes, and you’ve got the perfect breakfast for busy mornings.

Scroll to the bottom of the post to get to the printable recipe card. Or keep reading to get extra ideas and suggestions!

• French bread
• Blueberries
• Eggs
• Milk
• Butter
• Sugar
• Salt

This easy recipe actually uses frozen blueberries! You can certainly use fresh blueberries instead, especially if they’re in-season. Freezing blueberries is really simple, too!

I don’t thaw the berries ahead of time; I just add them straight-up frozen. If you thaw them ahead of time, the excess juice from the blueberries will soak in the casserole and turn it a shade of blue. Doesn’t affect the taste, but it’ll be an interesting color!

I recommend using a firmer type of bread. The best type is a slightly stale bread, because it holds up better in the egg mixture.

I usually buy a loaf of French bread from the grocery store because it’s easier and faster. But you can also use a homemade loaf of leftover bread!

If you only have sandwich bread and nothing else, that’ll work in a pinch. But that softer bread doesn’t hold up well and your casserole may be pretty soft and mushy.

Preheat the oven to 350 degrees F. Grease a 9×13 casserole dish with cooking spray and set aside.

With a serrated knife, dice the bread into small 1-inch cubes.

Layer half of the bread cubes in the bottom of the dish in an even layer, and sprinkle half the blueberries on top. Repeat both layers with the second half.

In a large bowl, mix the eggs, milk, sugar, and salt.

Pour over top of the casserole, gently pressing the bread down into the liquid. Let it sit for 30 minutes so the bread can soak up some of the liquid. Alternatively, you can wrap the top in plastic wrap, store it in the fridge overnight, and bake it the next morning.

Dice the butter into small cubes and lay them on top of the casserole.

Bake for 45 minutes until the egg mixture has set and the top is golden brown.

Once this has cooled to room temperature, slice it into individual portions if you haven’t already and store them in an airtight container in the fridge. Use up within 3-5 days.

Reheat any leftover blueberry breakfast casserole in the microwave for 30-40 seconds, or in the toaster oven.

This casserole is a great source of carbs, as well as some vitamins from the eggs and blueberries!

If you need some extra protein to go with this, here’s what I recommend:

• Sausage links or patties
• Scrambled eggs
• Greek yogurt
• Cottage cheese

This is also great with different toppings:

• Maple syrup
• Homemade blueberry syrup
• Extra blueberries or other fruit

Honestly, French toast casserole is a great recipe for traveling and is perfect for many special occasions:

• Mother’s Day
• Another holiday morning
• Baby showers
• Brunch with friends

I bought a handy carrying case for casserole dishes and use it a couple times a month because I’m always going to some sort of get-together with a potluck!

• Make sure you grease your casserole dish! This helps prevent sticking. There’s nothing worse than trying to serve a casserole and tearing it into pieces because it’s stuck in the dish.
• For best results, use a nice sturdy bread! Regular white bread, like for sandwiches, doesn’t hold up very well and you’ll end up with a mushy casserole. Use harder breads like French bread, Challah bread, and Italian bread.
• You can halve the recipe if you want! Use an 8×8 baking dish instead and bake for 30-35 minutes.

Looking for more breakfast dish ideas? Here are some of my tried-and-true favorite recipes. Print the ones you like!

• Blueberry Overnight Oats
• Egg and Cheese Breakfast Casserole
• Baked Blueberry Oatmeal Cups

Having a breakfast like this ready to eat really makes for stress-free mornings! Print this delicious Blueberry French Toast Casserole Recipe now: